With summer in full swing, zucchini is the perfect squash to get your hands on, as these little veggies grow best during the warmer months.
This recipe is a fantastic excuse to bust out some zucchinis and make an incredible bread that’s mouthwateringly delicious when topped with some creamy butter!
Which Zucchinis Should I Choose?
Wait, there’s more than one type of zucchini? Depending on which kind of zucchini you get, you’ll notice different flavors in your baked bread. Try some out and experiment to find your favorite!
This is the most popular type of zucchini. They are well known for their dark green color and creamy flesh inside. This type of zucchini is great for baking bread but also works well in soups and gravies.
Gourmet Gold Zucchini
Known for its bright yellow color, the gourmet gold zucchini has a very familiar zucchini flavor, similar to black zucchinis. This type of zucchini is usually used for frittatas, but it also works well in this recipe.
This zucchini is very similar to a cucumber in terms of size and shape. However, this zucchini has distinctive dark green streaks, kind of similar to a watermelon!
Unlike other types of zucchini, this zucchini is a bit more firm due and has a nuttier flavor than other varieties. It’s definitely very tasty for bread-making.
This squash has a very mild flavor and is often bright yellow in color. You can use these just like zucchini (in fact, zucchini is a kind of squash)! In a pinch, these work great for this recipe.
Tips For Making Zucchini Bread
To ensure you end up with quality zucchini bread, here are a few tips that’ll guarantee you end up with a truly delicious loaf.
- Squeeze your zucchinis. To avoid ending up with a soggy loaf, make sure you squeeze any excess moisture out of the zucchinis. You can press them down in a colander or place the zucchinis in a cheesecloth and squeeze out any liquid. This’ll ensure that your loaf ends up airy and light, instead of being dense and heavy.
- Mix your dry and wet ingredients separately before combing them.
- Cool down the batter. Before you bake your loaf, pop the batter into your freezer for 15 minutes. This will help the edges of your bread crisp up a little bit more when it comes time to bake it.
How To Make Zucchini Sourdough Bread
Assemble your ingredients.
Preheat your oven to 375°F.
In a bowl, mash the banana.
Whisk eggs, sugar, and milk together with the mashed banana.
Add the starter and fully incorporate. Then, add the flour and cinnamon.
Add zucchinis and stir to combine.
Line 9-inch loaf pan with baking paper or grease with butter.
Pour the mixture into the loaf pan and pop into the freezer for 15 minutes.
Remove the pan from the freezer and bake for 50-55 minutes.
Cool the bread completely on a wire cooling rack before slicing.
Serve and enjoy!
- 2 cups grated zucchinis
- 5 oz. mashed banana
- 1 ¼ cup brown sugar
- 2 large eggs
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup sourdough starter
- ½ cup oil, neutral
- ¼ cup milk or almond milk
- Preheat your oven to 375°F.
- In a mixing bowl, whisk eggs, sugar, milk, and a mashed banana. Add starter.
- Add flour and cinnamon.
- Add zucchinis and stir to combine.
- Line 9-inch loaf pan with baking paper or grease with butter.
- Pour the mixture into the loaf pan and pop into the freezer for 15 minutes.
- Remove the pan from the freezer and bake for 50-55 minutes.
- Cool the bread completely on a wire cooling rack before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 63mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 2g